Cannoli Cookies Recipe

Introduction

Cannoli cookies capture the delightful flavors of traditional Italian cannoli in a crisp, handheld treat. These cookies feature a tender ricotta dough filled with chocolate chips and pistachios, offering a perfect balance of creamy and crunchy in every bite.

Ingredients

• 1 cup (240 ml) all-purpose flour
• ½ cup (100 g) granulated sugar
• ½ cup (120 g) ricotta cheese
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp lemon zest
• ½ cup (75 g) mini chocolate chips
• ½ cup (75 g) chopped pistachios
• Powdered sugar for dusting

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large bowl, whisk together the flour and granulated sugar until well blended.
3. Step 3: In a separate bowl, mix the ricotta cheese, egg, vanilla extract, and lemon zest until smooth.
4. Step 4: Gradually add the flour mixture to the wet ingredients, stirring gently until combined.
5. Step 5: Cover the dough and let it rest for 30 minutes to develop flavor and texture.
6. Step 6: While the dough rests, line baking sheets with parchment paper for easy cleanup.
7. Step 7: Dust your work surface with flour and roll out the dough to about ¼ inch thickness.
8. Step 8: Cut the dough into 2×3 inch rectangles using a sharp knife.
9. Step 9: In a small bowl, combine ricotta cheese, mini chocolate chips, and chopped pistachios to make the filling.
10. Step 10: Place a spoonful of the filling in the center of each rectangle, then fold the dough over.
11. Step 11: Pinch the edges firmly to seal the cookies tightly and prevent the filling from leaking during baking.
12. Step 12: Bake the cookies for 15-18 minutes, or until golden brown. Cool them on a wire rack.

Tips & Variations

• For extra flavor, add a pinch of cinnamon or a splash of orange extract to the filling mixture.
• Swap pistachios with chopped almonds or hazelnuts for a different nutty crunch.
• Dust cookies with powdered sugar just before serving for a classic touch.
• If you prefer a smoother filling, briefly pulse the ricotta, chocolate chips, and nuts in a food processor.

Storage

Store cannoli cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. Reheat gently in a warm oven for a few minutes to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta cheese?

Yes, part-skim ricotta works fine, though whole milk ricotta gives a richer, creamier texture to the filling.

How do I keep the cookies from becoming soggy?

Make sure to seal the edges tightly and avoid overfilling to prevent leaks. Also, store cookies in a dry container away from moisture to keep them crisp.

Cannoli Cookies Recipe

Print Recipe

★★★★★

4.9 from 117 reviews

Delight in the rich and creamy flavor of these homemade Cannoli Cookies, inspired by the classic Italian dessert. These tender cookies feature a soft ricotta-based dough, filled with a sweet ricotta mixture studded with mini chocolate chips and chopped pistachios, then baked to golden perfection and dusted with powdered sugar for an irresistible treat.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 1 hour (including 30 minutes resting time)
• Yield: About 16–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (240 ml) all-purpose flour
• ½ cup (100 g) granulated sugar
• ½ cup (120 g) ricotta cheese
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp lemon zest

Filling

• ½ cup (120 g) ricotta cheese (separate from dough)
• ½ cup (75 g) mini chocolate chips
• ½ cup (75 g) chopped pistachios

Topping

• Powdered sugar for dusting

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature for the cookies.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour and granulated sugar until thoroughly combined to form a uniform mixture.
3. Prepare Wet Ingredients: In a separate bowl, mix the ricotta cheese, egg, vanilla extract, and lemon zest until smooth and well blended.
4. Combine Dough: Gradually add the flour and sugar mixture into the wet ingredients, stirring gently to create a soft dough.
5. Rest Dough: Cover the dough and allow it to rest for 30 minutes to relax the gluten and improve texture.
6. Prepare Baking Sheets: While the dough rests, line baking sheets with parchment paper to prevent sticking.
7. Roll Dough: Dust your work surface with flour and roll out the dough evenly to a thickness of ¼ inch.
8. Cut Shapes: Using a sharp knife, cut the dough into rectangular shapes measuring approximately 2×3 inches each.
9. Make Filling: In a small bowl, mix the ricotta cheese, mini chocolate chips, and chopped pistachios thoroughly.
10. Fill Cookies: Place a spoonful of the filling in the center of each rectangle of dough.
11. Seal Cookies: Fold each rectangle over the filling and pinch the edges tightly to seal the cookies completely.
12. Bake Cookies: Arrange the filled cookies on the prepared baking sheets and bake in the preheated oven for 15-18 minutes, or until the cookies are golden brown.
13. Cool and Dust: Remove the cookies from the oven, let them cool on a wire rack, then dust generously with powdered sugar before serving.

Notes

• Ensure the ricotta cheese is well-drained to prevent excess moisture in the dough and filling.
• Rolling the dough to an even thickness helps the cookies bake uniformly.
• Use parchment paper on baking sheets for easy cleanup and to prevent sticking.
• For best flavor, use freshly grated lemon zest and good quality vanilla extract.
• Store the cookies in an airtight container at room temperature for up to 3 days.

Keywords: Cannoli Cookies, Italian dessert, ricotta cookies, chocolate chip cookies, pistachio cookies, baked cookies, sweet treats